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TIL spritzing your pork butt every 30 minutes is doing more harm than good
I watched a pitmaster in Lockhart, TX open his smoker maybe twice over a 12 hour cook and his bark was insane, while mine kept coming out mushy from all the apple juice I was spraying on it. Every time you lift that lid you lose 15 to 20 degrees and add time, so now I just leave it alone after the first 4 hours. Anyone else gone cold turkey on spritzing or do you still swear by it for certain meats?
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